Prep 10 mins
Cook 30 mins
This is your basic cinnamon raisin bread that I have made more diabetic acceptable. It originally ask for the tops to be brushed with more melted butter, I have omitted that but you certainly may do so if you wish. My DH loves it made as french toast.
- 354.88 ml warm water
- 29.58 ml fat-free evaporated milk
- 14.79-29.58 ml shortening (can be cut to 1)
- 4.92 ml salt
- 709.77 ml bread flour
- 236.59 ml whole wheat flour
- 44.37 ml Splenda sugar substitute
- 9.85 ml active dry yeast
- 236.59 ml raisins
- 14.79 ml butter, softened
- 29.58-44.37 ml Splenda brown sugar blend
- 14.78 ml ground cinnamon
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle.
- Spread dough with butter, brown sugar, and
- cinnamon. Roll dough, and divide into two parts.
- Place loaves in two lightly greased 9x5 inch bread pans, cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
GREAT TASTING BREAD, for sure! We really like the combo of cinnamon & raisins (I used a very generous measure of the latter), & this bread, with all the lightened ingredients, it's a real winner ~ Definitely a keeper of a recipe, & one that I'll have to share with my daughter who lives in Tennessee! Thanks for sharing this one! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]